Steamed Thai Style Mussels with Buckwheat Noodles

1kg mussels (cleaned and debearded)
1 tablespoon finely grated galangal or ginger
3 stalks fresh lemon grass – the inner white part – smashed and finely chopped
1-2 chillis (heat of your choice) – finely chopped
2 cloves garlic – chopped
1 tablespoon fish sauce (to taste)
1 tablespoon lime juice
1 tablespoon palm sugar
1 tablespoon oil
1 400ml can coconut milk
2 Kaffir lime leaves – sliced finely

  1. Place the galangal, lemon grass, chillis and garlic in a mortar and  gently pound with a pestle until well bruised.
    (I’m not patient enough for this – I put them in the chopper attachment of stick blender with the oil and pulse them into a paste)
  2. Heat a large saucepan and sweat the paste until it’s fragrant.
  3. Add the rest of the ingredients and bring to a simmer.
  4. Add the mussels and cook, covered, for 5-7 minutes – until the mussels open.
    After 5 minutes I start to remove the mussels that are open (put them into a large bowl) and give the rest a stir so they come in contact with the hot broth.  Some take a bit longer to open.  I keep doing this until they are all open – but take care not to overcook the mussels as they can go a bit chewy.
    I rarely find one that doesn’t open – if you do – discard them.
  5. Return all mussels to the broth to heat through.
  6. Check the broth for flavouring – add more fish sauce, palm sugar or lime juice to taste.
  7. Serve with buckwheat soba noodles – or rice – or crusty bread – or pasta – whatever takes your fancy.
  8. Feel free to toss in a big handful of fresh coriander or some Thai basil if you like it.


A xo

Note:  This recipe uses coconut milk.  Many people who are Fructose Intolerant can’t eat it.  I can eat it in small amounts – if you can’t eat it, use white wine.

This entry was posted in Dairy Free, Fructan/Fructose Free, Gluten Free, Seafood. Bookmark the permalink.

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